Retarding staling of yeast leavened bread



Patented May 12, 1936 RETARDING STALING OF YE'IASTI, LEAVENED BREADAlbert K. Epstein and Benjamin R. Harris, cm

cago, Ill., assignors to Standard Brands, Incorporated, New York, N. I,a corporation of Delaware No Drawing. Application November 15, 1933,

Serial No. 698,164

6 Claims. (01.99-90) mixture may be used. In general, we find that notmore than 3 lbs. of the xylose should be used per hundred pounds offlour in any dough batch and, for the most part, considerably smaller vquantities such as 2 lb. produce good results. 5 The bread is baked inthe ordinary way, and the resulting loaf will remain fresh for aconsiderably longer period of time than the ordinary commercial yeastleavened bread.

What we claim as new and desire to protect by Letters Patent of theUnited States is: v F

1. A bread dough batch including flour, aqueous material, yeast as aleavening agent, and approximately one-half per cent of xylose.

Our invention relates to a process for preventing the staling of yeastleavened bread and the bread product resulting from the use of theprocess.

The principal object of our invention is to odor.

Another object is the production of yeast leavened bread which willresist staling.

We have discovered that for preventing the staling of bread comprisingxylose and a diluting material of the class con sisting of flour,starch,'and sodium chloride.

3. An improved bread adapted to resist staling,

course, be introduced in several manners, but having as a constituentthereof a relatively small should be uniformly distributed throughoutthe amount of xylose. d h ba h- 4. A compositiontof matter adapted to beused 1 me a1Du D0 take,f01 mp e. i for preventing the staling of breadcontaining 50 Of xylose and distribute it in 50 xylose and a materialnormally used in the manmore of a suitable dry material normally used inufacture of yeast leavened bread. a the manufacture of yeast leavenedbread Flour 5, A bread dough batch including flour, aquestarch andsod1um chloride may be used in this ou material, xylose,- and yeast as aleavening manner as diluting agents. In carrying out the agent. p h r fr We proceed as follows: 6. The method of preventing the staling of h yose being mixed with an equal quantity yeast leavened bread whichcomprises dispersing xylose in a dough batch with flour, aqueousmaterial and yeast as a leavening agent, forming the dough batch intoloaves, and baking the loaves.

i ALBERT K. EPSTEIN. I BENJAMIN R. HARRIS.

2. A composition of matter adapted to be used 15

